I had two grass-fed top sirloin steaks that I picked up a few weeks ago and froze for a day when I felt like eating STEAK. Today just so happened to be that day, so I let them thaw out and fired up the grill. I took the steak out of the fridge to let it come up to room temperature – about 15-20 minutes. Meanwhile, I heated one side to high and one to low. I patted the steaks dry on both sides and cut a few shallow slits into them with the tip of my knife. I sliced a clove of garlic kind of thinly and stuffed the slices into the slits in each steak. Then, I seasoned them pretty generously with sea salt and freshly cracked black pepper. I brushed some oil onto the grill grates and also onto a grill tray. I seared the steaks on both sides over high heat and then moved them back to low until they were cooked to our liking. Meanwhile, I put several Campari tomatoes onto the grill tray and let them get nice and blistered. The steaks turned out really nicely, and the tomatoes were perfect alongside. I found myself dipping bites of the steak into the warm tomato juice. I served this with some rice and Go-To Black Beans, and we had Fruit Salad Ice Pops for dessert.

Grass fed steak is so delicious. Two of my friends recently bought a cattle ranch and are raising grass fed cattle. I will send this post their way! I know I’m hungry for some red meat now! Thank you for sharing!

http://www.bigflavorstinykitchen.com/about Ashley

I have some friends that own a grass-fed angus farm upstate here in NY and it’s so wonderful. I wish I was able to get their beef more often, but luckily I have other options down here. It really does taste wonderful, and you don’t need to do much to enhance the flavor